By

Wendy Stoltz

/ Last Modified On January 15, 2023

Perfect with coffee or tea, this gluten-free chai coffee cake is sweet, warmly spiced, and ideal for any gathering. A tender, buttery cake topped with a chai-spiced crumb creates a cozy treat you’ll reach for again and again.

Gluten Free Chai Coffee Cake

Chai spices aren’t just for the holidays — they belong on the table year-round. This gluten-free chai coffee cake brings cinnamon, ginger and allspice into a moist, flavorful cake with a crunchy, spiced topping. It’s a simple recipe that fills the kitchen with an inviting aroma and makes a lovely companion to morning coffee or afternoon tea.

Last year I shared a few gingerbread ideas, and this year I’m turning my attention to chai. If you enjoy chai’s warming flavors, try other chai recipes as well — they’re great all year long.

How to make chai coffee cake

1. Preheat the oven to 350°F. Grease and flour an 8×8 inch baking pan and set aside.
2. Combine the topping ingredients in a medium bowl using a fork to mix until crumbly; set aside.
3. In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and allspice.
4. In a large bowl, beat the softened butter until creamy. Add the granulated and brown sugars along with the vanilla and beat until smooth.
5. Beat in the eggs one at a time, mixing well after each addition.
6. Alternate adding the dry flour mixture and the buttermilk to the butter mixture, beginning and ending with the flour.
7. Pour the batter into the prepared pan and evenly sprinkle the crumb topping over the batter.
8. Bake for 45–48 minutes, or until a toothpick inserted into the center comes out with only a few crumbs attached.
9. Allow the cake to cool before slicing and serving.

Gluten Free Chai Coffee Cake Recipe

This recipe yields a dense, tender cake that’s perfectly sweet and balanced with chai spices. It’s quick to prepare and stores well covered at room temperature for up to three days. I tested it on gluten-eating family members who couldn’t tell it was gluten-free, and kids love it for breakfast or snacks.

Working with Gluten-Free Flours

When measuring gluten-free flour, spoon the flour into the measuring cup and level it off instead of scooping directly from the container, which can pack the flour and lead to too much in the recipe. For the most consistent results use a kitchen scale when possible.

Yield: 12 servings

Gluten-Free Chai Coffee Cake

Perfect with coffee or tea, this gluten-free chai coffee cake combines warm spices with a buttery cake and a sweet, crumbly topping.

Prep Time
15 minutes

Cook Time
45 minutes

Total Time
1 hour

Ingredients

For the topping:

• ⅓ cup sugar
• ⅓ cup brown sugar
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon allspice
• ½ teaspoon salt
• 1 cup all-purpose gluten-free flour blend
• 6 tablespoons unsalted butter, melted and cooled

For the cake:

• 2 cups all-purpose gluten-free flour blend
• 1 teaspoon gluten-free baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground allspice
• ½ cup unsalted butter (1 stick), softened
• ½ cup granulated sugar
• ½ cup brown sugar
• 2 teaspoons gluten-free vanilla extract
• 2 eggs
• 1 cup buttermilk

Instructions

1. Preheat the oven to 350°F. Grease and flour an 8×8 inch baking pan; set aside.
2. In a medium bowl, combine the topping ingredients and mix with a fork until crumbly; set aside.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and allspice.
4. In a large bowl, beat the softened butter until creamy. Add granulated and brown sugars along with the vanilla and beat until smooth.
5. Beat in the eggs one at a time, mixing well after each addition.
6. Alternate adding the dry ingredients and buttermilk, beginning and ending with the flour mixture.
7. Pour the batter into the prepared pan and sprinkle the crumb topping evenly over the batter.
8. Bake for 45–48 minutes, or until a toothpick inserted into the center comes out with a few crumbs attached.
9. Allow the cake to cool before serving. Store covered at room temperature for up to three days.

Nutrition Information:

Yield:

12

Serving Size:

12

Amount Per Serving:
Calories: 359
Total Fat: 15g
Saturated Fat: 9g
Trans Fat: 0g
Unsaturated Fat: 5g
Cholesterol: 67mg
Sodium: 379mg
Carbohydrates: 52g
Fiber: 1g
Sugar: 27g
Protein: 5g

This nutrition info is based on the ingredients and brands used and may not be 100% accurate. Check your ingredient labels for exact values.